Mushroom & Kale Egg Bites
I was in the States a few times this year, and picked up egg bites at Starbucks for a quick breakfast. In the States, they have a kale and mushroom flavor which was SO much more delicious than the red pepper ones in Canada. I loved them so much that I wanted to recreate them on my own. I’ve been trying to increase my protein intake and these little bites make it so easy- I can reheat one as a snack, or a few for a meal.
INGREDIENTS
8 eggs
1/2 cup ricotta or cottage cheese
1/2 sharp cheddar or parmesan
1 cup kale, chopped finely
1 cup mushrooms, chopped finely (I used crimini)
1/2 cup shallots, chopped finely
salt & pepper to taste
olive oil
INSTRUCTIONS
Preheat oven to 350F.
Add 1-2 tbsp olive oil and chopped shallots to a large saucepan. Stir over medium heat until the shallots are translucent, then add the mushrooms. Cook until mushrooms are browned, then add kale. Cook until kale is wilted, then season with salt and pepper and remove from heat.
In a blender, add eggs, cheeses, salt and pepper. Blend until smooth.
Pour egg mixture into a muffin tin lined with parchment muffin cups. Evenly distribute the mushroom & kale on top of the eggs.
Bake for 15-20 minutes, until the eggs are firm. Let cool before serving. Store in the fridge for up to a week, reheating before serving.